Chicken Breasts With Prosciutto & Fontina
|Skinless boneless chicken breast halves||4|
|Olive oil||2 Tablespoon|
|Minced sage/1 teaspoon dry sage||1 Tablespoon|
|Thin prosciutto slices||2 Ounce (4 Slices)|
|Shredded fontina cheese||1⁄4 Cup (4 tbs)|
|Fresh sage leaves||4|
Rinse chicken and pat dry.
Mix oil and minced sage; brush evenly over chicken.
Place chicken on a rack in a baking pan.
Bake, uncovered, in a 450° oven until meat in thickest part is no longer pink; cut to test (about 12 minutes).
Place a slice of prosciutto (folded in half, if necessary) on each piece of chicken; sprinkle chicken evenly with cheese.
Return to oven and bake just until cheese is melted (about 3 minutes).
Press a sage leaf onto cheese on each piece of chicken, if desired.